Especially since it's summer. Who doesn't love watermelon in the summer???
So this amazing Curried crab and watermelon salad with arugula - phenomenal.
Curry and crab go hand and hand like whoa. The watermelon and the arugula just scream spring/summer.
It's delightful. You want to make this, trust me, AND it's not that time intensive... here's how I made it!!!
Start by sauteing 1 T minced onion and 2 T minced green apple in a skillet heated with olive oil...
...add curry powder and crushed saffron threads...
...stir to combine and cook for 5 minutes... it will get super yummy and fragrant...
...remove and cool for a few minutes, then add to a mini food processor with half a cup of mayonnaise...
...blend until smooooooth...
...move to a bowl, then add 1 T each of chopped fresh mint and fresh cilantro...
...stir to combine...
...now add your gorgeous jumbo lump crab...
...and be gentle when combining... you don't want the jumbo lumps to break up, because that defeats the purpose, so do folds more so than mixing... meanwhile, prepare the arugula by adding olive oil, lime juice, salt and pepper, and tossing to combine...
...now start cutting your watermelon, like me....
...and then you get it open enough...
...and then SUCCESS!!! You cut a watermelon in half (Pro tip: use the LONGEST knife you have, and just keep sawing)...
...but it's not over... now you need to half the half so you have a flat side to work off of... and then slice that into half inch thick slices...
...and then you cut the rind off and slice into even-sized pieces...
...start plating the watermelon, arugula, and finally...
...the gorgeous crab salad...
...and don't wait as long as I did to dig in. It was outstanding...
You're welcome.
Continue reading below for the recipe, or click here for the printable version.
Curried crab and watermelon with arugula
Recipe courtesy of Daniel Boulud
This served 5 as an well-appointed appetizer....
Ingredients:
3 T EVOO
2 T finely chopped Granny Smith apple
1 T finely chopped onion
1 1/2 t mild curry powder
pinch of saffron threads, crumbled
1/2 cup mayonnaise
1 t finely chopped cilantro
1 t finely chopped mint
salt and pepper, to taste
1 pound jumbo lump crabmeat
4 - 1/2 inch thick watermelon slices, cubed
2 t fresh lime juice
5 ounces arugula
Directions:
1. In a saucepan, heat 1 T of oil, add apple, onion, curry and saffron adn cook over moderate heat for ~5 minutes.
2. Remove form heat and stir 1 t water, let cool.
3. Scrape the mixture into a mini food processor, add the mayonnaise, and blend. Transfer to a bowl and add the cilantro and mint. Season with salt and pepper, stir, and then fold the crabmeat in.
4. Cut the watermelon into 1" thick slices, then cube...
5. Sprinkle the arugula with olive oil, lime juice, salt, pepper, and stir, combining.
6. Add the arugula mixture to a plate... add the watermelon cubes on top... then add the curried crabmeat on top...
7. Breathe.
8. Pour yourself a glass of Kim Crawford Sauvignon Blanc...
9. Drink. Inhale food.
10. Enjoy life.
Note: The last four steps are optional, but greatly enhance the experience...
